Cranberry Apple Crumble Pie

Just out of the oven, smells amazing!

When I started this blog, my idea was to *exactly* replicate vintage recipes from my vast (if I do say so myself) collection of cook books from 1920-1990, but along the way I realized that if I actually intend to EAT the results (and enjoy them), that I might modify them... so here is a modified recipe based on a pie from 1959 edition of The General Foods Kitchens Cookbook which was a gift from my brother-from-another-mother, Grant K Gibson:

Thank you, Grant! xo

For dinner at a friend's I needed something a little special, and I wanted it to scream "Fall" so I asked 1959 what to do and she told me to see page 352 for a recipe for Cranberry Apple Pie - perfect! Except I had to go and change almost all of it. I left out tapioca, added lemon and cinnamon, and instead of the top crust, I looked above at the peach crumb pie and went with a crumb topping, but modified that as well, adding oatmeal. Whew, that's a lot of changes... but the result was delicious! 

Inspiration recipe

 Ingredients 

So because I changed the recipe so much, I will give you my steps here. Thank you 1959 for the inspiration :)

Apple Cranberry Pie: 

1 pie crust (see my 3 min no-roll, no fail recipe here) blind baked

Mixing the pie filling

FILLING: 

4 apples, peeled, cored and sliced thin (gala work especially well)

6 oz fresh or frozen (not thawed) cranberries

1/4 cup brown sugar

1 1/2 Tbsp flour

1/2 tsp cinnamon

pinch of salt

juice of 1/2 fresh lemon

2 Tbsp unsalted butter

* combine all ingredients for filling BUT BUTTER in a bowl

* dump into pie shell and top with dabs of unsalted butter (approx 2 Tbsp)

* cover with foil and bake at 425 for 30 min

Filled pie before butter and before topping

TOPPING: 

1/3 cup brown sugar

1/4 cup flour

1/2 tsp cinnamon

2 1/2 Tbsp softened butter (unsalted)

1/2 cup oatmeal (any kind but instant)

* blend with pastry cutter or fork till crumbles are the size of peas

* after first 30 min, top pie with crumble and lower heat to 375 and bake 45min to 1 hour till fruit is bubbling over and topping is browned and you smell cinnamon

* cool completely, up to 2 hours

where is my durn pastry cutter? Ah well, fork it ;)

Make a mini treat with any leftover filling in a Pyrex single serve cup or dish! 

Prepare, bake and top same as pie :)

Topping the pie

Enjoy for with a scoop of vanilla ice cream, or cold with coffee for breakfast because: PIE!